Zucchini & Cheese Quesadillas with Avocado Cream

Grate 1 medium zucchini and finely dice 1 small red bell pepper.

Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add the grated zucchini and diced bell pepper, cooking for 5 minutes until softened and excess moisture has evaporated.

Add 1/2 cup black beans and 1 tsp taco seasoning to the vegetable mixture. Stir to combine and cook for another 2 minutes. Remove from heat and set aside.

In a small bowl, mash 1/2 avocado with 1/4 cup Greek yogurt, juice from half a small lime, and a pinch of salt until smooth to create the avocado cream.

Wipe the skillet clean and return to medium heat. Place one tortilla in the skillet.

Sprinkle 1/4 cup of shredded cheese on half of the tortilla, then add 1/3 of the vegetable and bean mixture on top of the cheese.

Add another 1/4 cup of cheese over the vegetables and fold the empty half of the tortilla over to create a half-moon shape.

Cook for 2-3 minutes until golden brown, then carefully flip and cook for another 2 minutes until crispy and the cheese is melted.

Repeat steps 5-8 with the remaining tortillas and filling.

Cut each quesadilla into wedges and serve with the avocado cream and garnish with 2 tbsp fresh cilantro and a squeeze of the remaining lime half.